Warm Gooey Lemon Cake

Warm Gooey Lemon Cake

Warm Gooey Lemon Cake 70 People saved this recipe.

This cake is a popular teatime favourite and tastes even better with whipped cream. We do our version in ramekins, so everyone can have their own share.

Servings: 6

advanced Desserts Sunrise Soft Tofu (Western Canada) (300g)

  • 10 min prep
  • 45 min cook
  • 6 people


  • 1/2 pkg Sunrise Soft Tofu (Western Canada) (300g) blended
  • 30 mL (2 Tbsp) lemon zest, grated
  • 250 mL (1 cup) sugar
  • 3 egg yolks
  • 5 mL (1 tsp) vanilla extract
  • 162 mL (1/2 cup + 2 1/2 Tbsp) flour
  • 60 mL (1/4 cup) melted butter
  • 3 egg whites
  • 185 mL (3/4 cup) sweetened soy milk
  • 105 mL (7 Tbsp) sweetened soy milk


  1. Preheat oven to 175ºC (350°F). Separate the egg yolks from egg whites. Set aside.
  2. Combine lemon zest, 185 mL (¾ cup) sugar, egg yolks, vanilla, flour, tofu and butter. Whisk until smooth.
  3. In a large bowl, beat egg whites until soft peaks. Add the remaining sugar and beat until stiff peaks.
  4. Gently fold egg white mixture into the tofu mixture. Add soy milk and lemon juice, mixing gently.
  5. Spoon mixture into 6-8 ramekins leaving 1cm from the top of ramekins for cakes to rise.
  6. Place ramekins in a large, deep baking dish. Pour water into the dish so water comes up 2cm on the sides of the ramekins. This allows for even heat distribution when baking.
  7. Bake for 45 minutes. Serve with your favorite berry sauce.

Calories: 320Fat: 11gSaturated Fat: 6gCholesterol: 115mgSodium: 45mgCarbohydrate: 49gFiber: 1gSugar: 36gProtein: 7gVitamin A: 6%Vitamin C: 20%Calcium: 4%Iron: 8%

As per one serving size (154g)